Homemade lemon meringue pie

Directions

1. Whisk the egg in a bowl, then add the flour. ≈ 4 min
2. Knead the mixture with your fingers to create a very smooth dough, then incorporate the diced butter, working until it is fully incorporated. ≈ 4 min
3. Place the dough in the refrigerator for at least 30 minutes. ⏱ ≈ 2 hr
4. On a floured surface, gently press the cold dough into a thin circle to fit the tart tin. Prick the base with a fork to prevent it from puffing up. ≈ 3 min
5. Preheat the oven to 200 °C (400 °F) and bake the pie crust for 15 minutes. ⏱ 15 min
6. In a heat-resistant container, combine the sugar, lemon zest, eggs, and yolks. ≈ 4 min
7. Place this container on a simmering pot of water and stir constantly. When the mixture begins to thicken, add fresh lemon juice. Once the cream has reached the desired consistency, turn off the heat. ⏱ ≈ 10 min
8. Remove the container from the hot water and place it in a container of cold water. Add 100g of butter, cut into pieces, and allow it to cool completely at room temperature. ⏱ ≈ 20 min
9. Pour the the lemon cream over the pre-baked tart crust and smooth it out. ≈ 3 min
10. Defeat the whites with a pinch of salt. As they begin to stiffen, add the sugar gradually, continuing to whip. Finally, add the powdered sugar and whip briefly – the meringue is ready. ⏱ ≈ 10 min
11. Place the meringue in a piping bag and cover the entire cream with it. ⏱ ≈ 10 min
12. Lightly caramelize the meringue with a kitchen torch, or quickly pass the tart under a hot grill. ≈ 3 min
13. Allow to cool completely before cutting and serving. ⏱ ≈ 20 min